Championship BBQ Techniques - Memphis, TN

Product Description

SORRY GUYS...SUSIE QUE HAD BILATERAL FOOT SURGERIES, SO WE'LL JUST HAVE TO TRY THIS AGAIN NEXT YEAR!!

SHE'LL BE HOPPIN' AROUND IN CHARLOTTE. COME SEE US!!

Tennessee FunFest

Agricenter International

Memphis, TN

June 2012
9:00 AM - 6:00 PM

Tennessee State Championship ---
MBN Grand Championship

Billy Bob Billy is a retired member of the two time World Champion BBQ team Holy Smokers Too. He retired from competition after his team’s 25th anniversary of competing in Memphis in May contests in 2006 and serves as a certified judge for MBN contests. He also teaches classes in BBQ cooking and BBQ Competition for the University of Tennessee division of Professional and Personal Development and Culinary Arts. Since 2001 he has taught over 600 students BBQ cooking and competition techniques.

During his class you will learn tips and techniques accumulated from over two decades of competition, cooking, and swapping of lies. We will cover meat selection, dry rubs, marinades and sauces as well as fire management. Included in the class is a 150+ page cookbook/work book with room for notes so you can go home and immediately begin to use what you learn in class.

You will sample rubs and sauces as well as the finished products of baby back ribs and pulled pork shoulder.

During class 5 members will be selected to compete as a new team called "A Class Team" in the FunFest Backyard Rib contest on Saturday. Billy Bob Billy will serve as your mentor as you prepare, cook, and present your ribs to the judges.

Funfest
Championship BBQ
Cooking Class

AGENDA

9:00 AM Introduction

Equipment & Fire Management

9:45 Whole Hog Preparation

On Site with Holy Smokers Too competition team

10:15 Spice up You Life

Introduction to spices

Development of your signature spice

Too much spice?

12:00 Pulled Pork lunch

Pork Shoulder & Boston Butt Preparation

Wrap it up? Foiled again!

1:00 PM Ribs & Rubs

Spare, Baby Back or St. Louis

Rib Preparation & Cooking process

2:00 Cooking Process

Meat Under Heat

Marinades

Foiled by Foil?

3:00 Rib Management

Students assume cooking duties for Ribs

3:30 BBQ Sauces

Prep and cooking process

4:30 MBN Onsite Presentation Tips

Holy Smokers Too Competition Team

5:00 Cook’s Meeting

5:30 Wrap up Q & A with Rib Dinner

During this class you will learn the basics and science behind great BBQ. Whether you’re a “wanna- be” competitor or just want to wow your friends, this class will take you to the next level. You will have a hands-on experience of developing a signature spice and preparing baby back ribs for your classmates.
Included in the fee is the competitor’s handbook They Were Smokin’.

If your team sends more than one student a disounted fee of $75.00 will be charged each additional registrant. Please use code "TEAM" at checkout and enter the team name in the address field during checkout.